Five minutes under the grill and a cheese that crackles gently before it starts to ooze.
As a starter or a light main, serve it warm, straight away, without waiting.
The aroma of goat's cheese under the grill
Goat's cheese under the grill crackles gently.
The rind tightens, turns golden, cracks. Underneath, the paste softens, almost runs.
It smells of warm milk, of a gentle fire, of the wooden chopping board. A simple scent, the scent of Sundays without a watch.
A warm goat's cheese salad lives on this contrast: crisp bread against melting cheese, the tangy green of the leaves against the milky mildness of the goat's cheese. A French classic, born in bistros, that has never left our tables.
For this recipe, we chose an artisan goat's cheese log, carefully selected: supple paste, thin rind, a clean flavour without being too strong. It makes all the difference between a toast that melts and a toast that runs away.
Ingredients for 4
- 1 good-sized artisan goat's cheese log (about 250 g)
- 8 slices of bread (baguette, country bread or multigrain bread)
- 150 g mixed salad leaves (lamb's lettuce, rocket, baby leaves)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt, freshly ground pepper
- Optional: runny honey, crushed walnuts, apples, lardons or plant-based bacon strips
Method
- Take out the cheese. Take the goat's cheese log out of the fridge 15 minutes before you start. It slices better and melts better.
- Prepare the bread. Cut the bread into slices. Toast lightly, just enough for it to hold the heat of the cheese.
- Slice the goat's cheese. Cut the log into rounds 5 to 6 mm thick. Place one round on each slice of bread.
- Into the oven. Place under the grill for 3 to 5 minutes, depending on your oven. Keep an eye on it: the goat's cheese should turn golden and puff up slightly, never brown.
- Make the vinaigrette. Mix the olive oil, balsamic vinegar, salt and pepper. Whisk briskly.
- Assemble the salad. Divide the green salad between the plates. Drizzle with vinaigrette.
- Plate up and serve. Place the still-hot toasts on the salad. Serve immediately, while the cheese is still oozing.
Three variations to suit your mood
Honey-walnut, the comforting sweetness
A goat's cheese and honey salad softens everything. A drizzle of runny honey over the goat's cheese before cooking, a few crushed walnuts on top just before serving. The sweet-savoury contrast works all the magic.
Apple-walnut, the autumn crunch
Add thin slices of apple (Granny Smith ideally, for acidity) straight into the salad. The walnuts bring the crunch. A version that tastes of autumn, even in midsummer.
Lardons or veggie strips, the indulgent version
Fry some lardons in a pan for a few minutes and scatter them over the warm salad. For an equally indulgent vegetarian version, replace them with strips of smoked tofu or plant-based lardons, dry-fried.
Baked or grilled goat's cheese: cooking times
The grill is quickest and gives the most pronounced crust; the oven is gentler and more even, handy when you are cooking for a crowd. Either way, the bread should already be toasted and the cheese out of the fridge fifteen minutes beforehand.
| Method | Setting | Time | Result |
|---|---|---|---|
| Under the grill | High setting, rack 10 cm from the heat | 3 to 5 min | Golden, crackly crust, just melting in the centre |
| In the oven | 180 °C, fan (adjust to your oven) | 8 to 10 min | Even melting, less crust, ideal for 6 or more |
| Oven then grill | 180 °C then 1 min under the grill | 7 min + 1 min | The compromise: melting inside, golden on top |
| Crottin cut in half | Grill, cut side up | 4 to 6 min | Thicker, more matured: the version with character |
For a gourmet warm goat's cheese salad, replace the log with a Crottin de Chavignol cut in half, add a drizzle of honey and some walnuts, and serve on walnut bread. To choose your cheese, see our guide to goat's cheese and our full goat's cheese selection. In the same spirit: the goat's cheese and honey puff pastry and the fig and goat's cheese tarte tatin.
Which goat's cheese for warm goat's cheese?
You need a supple goat's cheese, matured for a few days: it turns golden under the grill without collapsing. Three options, depending on the flavour you are after:
- A goat's cheese log, the most practical: it slices into even 5 to 6 mm rounds that all cook at the same time.
- A crottin cut in half, the bistro classic: Crottin de Chavignol for a bolder flavour, plain Crottin for something milder.
- A flavoured goat's cheese for a change: chive Crottin or Crottin with flowers.
Our tips for a perfect warm goat's cheese salad
- Choose a goat's cheese that is firm but supple. Too fresh, and it runs before it even cooks. Too dry, and it won't melt.
- Don't over-salt the salad. The goat's cheese and the vinaigrette already bring plenty of character.
- Serve straight away. A warm goat's cheese starter left waiting loses all its charm: the cheese cools, the crust softens.
- Vary the bread. Walnut bread, country bread, wholemeal: each one shifts the balance slightly.
FAQ
What is the best warm goat's cheese salad recipe?
Which goat's cheese should you choose for successful warm goat's cheese?
Can you make warm goat's cheese salad in advance?
How long should you cook the goat's cheese for a warm goat's cheese salad?
Which green salad goes best with warm goat's cheese?
A carefully chosen log, a recipe that brings people together
Over to you: some green salad, a little bread, a well-chosen goat's cheese log. The oven takes care of the rest.
Discover our goat's cheeses